I spent 30+ years in a cubicle, programming computers. Late in my career, I began to notice that nobody cooked much anymore. Everybody works now days and there’s so much to do after work that it’s just easier to head for fast food on the way home. These realizations inspired me to start writing down my family recipes. Six years later, I had prepared and written up over 600 recipes that I had been collecting from family and friends over my lifetime. All this cooking and typing made me want to encourage others to cook more or learn to cook and save all their family recipes, too. I was inspired to learn more about the basic ingredients my family used and share that knowledge with my readers to help them feel more confident on their cooking journey. And now Caveman Chemistry is ready for you. Purchase my cookbook on http://www.lulu.com. I know you will enjoy preparing and eating my family’s favorite dishes.
Don’tcha just love oatmeal? It makes such a satisfying, cozy breakfast, the way it melts in your mouth and makes you feel all warm inside as you eat it. I could eat oatmeal everyday. And when I worked in a cubicle, I did. Instant oatmeal is so handy and easy to make at work. But, of course, its best use is what? Oatmeal cookies! Every variation of oatmeal cookie is good. I’m going to share my family’s favorite recipe with you. We make these cookies all the time. They’re called:
1 – cup butter or margarine, softened 1½ – cups flour
1 – cup sugar 1 – teaspoon salt
1 – cup brown sugar 1 – teaspoon soda
2 – eggs 3 – cups quick cooking oats
1 – teaspoon vanilla ½ – cup chopped walnuts, optional
In a large mixing bowl with a mixer on low speed, cream the butter and sugars. Beat in the eggs and vanilla. Sift together the flour, salt and soda and stir them in by hand. Add the oats and nuts and stir until well blended. Form the dough into 3 logs, 2-3 inches in diameter. Roll each log in wax paper, and refrigerate the cookie dough overnight. It’s like making your own slice-n-bake cookie dough.
Preheat the oven to 375. Cut the cookie dough into ¼-inch slices and place the slices on a greased cookie sheet 2 inches apart. Bake the cookies for 8 minutes, until light brown. Even with nonstick cookie sheets, butter the cookie sheet every time. Cool the cookies on a wire rack or eat them warm out of the oven.
This recipe has been a huge family favorite for as long as I can remember. The cookies bake to a crisp, so they are great for dunking. Oatmeal Crispies also pack and ship well, for a surprise treat in someone’s mailbox.